GRILLED ROSEMARY-PECAN QUAIL |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 cup pecans, roasted and roughly chopped |
1 teaspoon rosemary, finely chopped |
4 boned quails, washed and dried |
pinch salt and pepper |
1/4 cup cane syrup |
1/4 cup melted butter |
Directions:
1. Mix the pecans and rosemary together, and divide into 4 parts.
2. Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
3. While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve.
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